Directions:
- Sort beans and rinse with cold water. Place in an ovenproof Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
- Drain and rinse beans, discarding liquid. Return beans to the pan; add 2 qts. water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until beans are almost tender. Drain and reserve liquid; set beans aside.
- Preheat oven to 325°. Coat same Dutch oven with cooking spray. Add bacon, onion and celery; cook and stir until vegetables are tender. Stir in beans, brown sugar, mustard, thyme, garlic powder and 2 cups reserved liquid.
- Cover and bake 1 to 1-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add more reserved liquid as needed. Stir in salt before serving. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.92 Kcal (1067 kJ) | ||
| Calories from fat | 76.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 13% | |
|---|---|---|---|
| Cholesterol | 26.79mg | 9% | |
| Sodium | 693.56mg | 29% | |
| Potassium | 592.52mg | 13% | |
| Total Carbs | 29.54g | 10% | |
| Sugars | 6.44g | 26% | |
| Dietary Fiber | 9.43g | 38% | |
| Protein | 16.72g | 33% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 2.6mg | 14% | |
| Calcium | 84mg | 8% | |
| Amount Per 100 g | |||
| Calories | 104.86 Kcal (439 kJ) | ||
| Calories from fat | 31.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 13% | |
|---|---|---|---|
| Cholesterol | 11.02mg | 9% | |
| Sodium | 285.29mg | 29% | |
| Potassium | 243.73mg | 13% | |
| Total Carbs | 12.15g | 10% | |
| Sugars | 2.65g | 26% | |
| Dietary Fiber | 3.88g | 38% | |
| Protein | 6.88g | 33% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.1mg | 14% | |
| Calcium | 34.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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